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Full text of "Cooking With Dr Pepper"

Cooking with 
Dr Pepper 




NOTES 



Dr PeDoer Co 1965 1977 



TABLE OF CONTENTS 



I. HISTORY OF SOFT DRINKS AND 
DR PEPPER 

II. HOT DR PEPPER RECIPES 

Hot Dr Pepper 
Dr Pepper Cocoa 
Mulled Dr Pepper 
Cinnamon Cordial 

III. DPQ SAUCE AND ITS VARIATIONS 

IV. SUGAR FREE RECIPES 

Breakfast Fruit Soup 
Sugar Free Gazpacho Salad 
Spicy Applesauce 

V. TEENAGE PARTY 

Three Bean Salad 

Strawberry Bavarian Cream 

Skillet Burgers 

Spoonburgers 

Soda Fountain Punch 

VI. BUDGET AND ENERGY SAVERS 

Browned Beef Stew 
Jellied Grape Salad 
Cornbread 
Choco-peppers 



VII. DINNER GUEST 

Curried Rice Stuffing 
Candied Sweet Potatoes 
Polynesian Chicken 
Luau Salad Dressing 

VIII. ANYTIME DESSERTS 

Peachy Chiffon Pie 
Cherry Nut Surprises 
Holiday Cutouts 
Moist Supper Cake 
Our Fruit Cake 
Pralines 
Fudge 

IX. OPEN HOUSE 

Shrimp Dip 
Schuss-Boomer 
Stuffed Mushrooms 
Hawaiian Tidbits 
Party Scramble 
Pepper's Toddy 
Tijuana Taxi 
Crunchy Ginger Nut Dip 

X. KITCHEN TECHNOLOGY 
XI. NUTRITIONAL INFORMATION 



I. SOFT DRINKS DEVELOP IN THE UNITED STATES 



Some may be surprised to learn that 
the beginning of the soft drink industry in our 
country dates back to the founding of the 
Republic itself. American scientists became 
interested in the natural effervescent qualities 
of mineral water and studied their chemistry 
as early as 1773. A leader in this research was 
Dr. Benjamin Rush of Philadelphia. Others 
who took a scientific interest in mineral waters 
included Benjamin Franklin, Thomas Jefferson, 
and James Madison. 

Of course, the knowledge of gas vapors 
entrapped in mineral waters—and the attempts 
to produce this artificiaily-go back to Europe 
in the 16th century. In the early part of the 
17th century, the vapor in the bubbles was 
indentified by a new word, "gas" or "fixed 
air". An Englishman by the name of Joseph 
Priestley published the first paper on how to 
impregnate water with gas in 1772. He couldn't 
produce the gas himself so he gathered it 
from the top of fermenting vats. 



In 1807 in New Haven, Benjamin Silliman 
opened the first establishment for selling 
bottled "Soda Water". The first United States 
patent for preparing artificial mineral water 
was issued to Joseph Hawkins in 1809. In 
1850, the United States Bureau of the Census 
reported 64 plants making bottled soda water. 
By 1860, the census reported 123 plants, 
four of which were operating in Washington, 
D.C., during the Civil War. In 1865, the follow- 
ing flavors for soda water were advertised: 
pineapple, black cherry, orange, apple, straw- 
berry, raspberry, gooseberry, pear, melon, 
lemon, cherry, plum, grape, apricot and peach. 
The soft drink industry was on its way. 



Throughout its history, the soft drink 
industry has endeavored to produce high 
quality products for the public it serves, to 
assure that continuous attention is given to 
product and packaging quality controls. 



Individual companies and the industry, 
as represented by the Association, also have 
undertaken many public service projects. 
Notable among these was the World War II 
effort by bottlers who used their equipment 
to collect 50 million pounds of scrap metal 
for the war effort. In addition, the Office of 
Civilian Defense was given a list of soft drink 
plants equipped to furnish potable water 
in case of emergency. The industry is acutely 
concerned with the problems of solid waste 
disposal and the prevention of littering. Con- 
siderable effort has been expended in devel- 
oping educational programs to encourage 
consumers to dispose of soft drink containers 
properly, and to further encourage and parti- 



cipate in research to find new methods of 
handling solid waste and reducing littering. 
The soft drink industry supports the concept 
of total resource recovery systems which can 
reclaim every reusable element in the total 
waste load and provide important sources of 
energy for heat, light, etc., while conserving 
non-renewable resources. 

The future role of the soft drink indus- 
try in America is expected to be one of con- 
tinued growth and increased activities in 
areas of social betterment. Because the indus- 
try has grown and developed with America, 
it will continue to reflect and support for- 
ward thrusts of national progress. 



* Information from National Soft Drink Association 



HISTORY OF DR PEPPER 



?nos 




Dr Pepper ... a native "Texan", has one 
of the most colorful backgrounds of any 
soft drink on the American market. Even its 
origin has a romantic setting. 

It began with a young man who worked 
at a drugstore fountain in Virginia. The owner 
of the store, a doctor by the name of Pepper, 
had an attractive daughter who caught the eye 
of the young man and soon a romance devel- 
oped between the two. 

The doctor, having high aspirations for his 
daughter, discharged the young man hoping 
it would remove him from the scene. It did, 
temporarily. Heeding the advice of Horace 
Greeley who said, "Go West, young man, 
go West", he traveled to Waco, Texas where 
he landed a job at The Old Corner Drug Store. 

The romance was not to be thwarted, 
however. Later the young fountaineer re- 
turned to Virginia where he reportedly was 
successful in his pursuit of the doctor's 
daughter. 

On his trip to Texas he carried with him 



his penchant for "discovering" new fountain 
flavor combinations. One day he hit upon 
one he liked. Others expressed approval and, 
having learned of the romance in Virginia, 
dubbed the new drink "Dr Pepper". 

R. S. Lazenby, Waco beverage chemist and 
a patron of The Old Corner Drug Store 
fountain, became interested and began exten- 
sive research on the new drink. In 1885, after 
some two years of testing, blending and pro- 
cessing, the wonderful new flavor known 
today as Dr Pepper was originated and the 
drink was put on sale commercially. So perfect 
was his work that the formula has remained 
basically unchanged. 

Little did Lazenby realize at the time that 
Dr Pepper would become one of the nation's 
leading soft drinks. Since its origin in Waco, 
Texas in 1885, Dr Pepper has gained distinc- 
tion as being "different" from any other 
brand of soft drink. It is not a cola. It is an 
exclusive blend of many fine flavors, unique, 
pleasing and described by many as unlike any- 
thing ever tasted before. 






I. HOT DR PEPPER RECIPES 



HOT DR PEPPER 

Dr Pepper 

Thin lemon slices 

Pour Dr Pepper into saucepan. Heat to simmer- 
ing temperature about 180 degrees F. or 
just below boiling point. (The beverage will 
appear to be boiling long before it is hot 
due to the carbonation.) Place a thin slice 
of fresh lemon in bottom of cup and pour 
steaming hot Dr Pepper over it. 

Serve at once. This drink will be hot- 
sipping hot— or should be about 170 degrees 
F. when ready to drink. 

NOTE: A fresh slice of lemon is required 
to give the proper taste of Hot Dr Pepper. 



DR PEPPER COCOA 



2 cups Dr Pepper 
11/2 cups milk 

3 level tablespoons 



instant cocoa mix 



Mix all ingredients well. Heat. Serve plain; 
topped with a spoonful of whipped cream or 
pour hot cocoa over marshmallows. 

YIELD: 4 to 6 servings 



MULLED DR PEPPER 

2 quarts Dr Pepper 
1/4 cup lemon juice 
1 /4 cup brown sugar 
1/4 teaspoon salt 

1/2 teaspoon whole cloves 

1 teaspoon allspice 

3 sticks cinnamon 
1/4 teaspoon nutmeg 

Pour Dr Pepper into large saucepan. Add 
lemon juice, brown sugar and salt. Add spices 
tied in a cloth bag. Heat to boiling; turn heat 
low and simmer 10 minutes. Remove spice 
bag. Stir well. Serve in cups or earthen mugs. 

YIELD: 10to12 servings 

CINNAMON CORDIAL 

2 cups Dr Pepper 

1 small (1/2 inch) stick cinnamon 

Pour Dr Pepper in saucepan. Add cinnamon 
and heat slowly until it steams vigorously. 
Remove cinnamon before serving. Serve in 
cups or mugs. 

YIELD: 2 to 3 servings 



II. DPQ SAUCE AND ITS VARIATIONS 



Sauce: 

2 1/2 cups Dr Pepper 
1/2 cup oil 
1/2 cup lemon juice 
1 cup catsup 

1 teaspoon garlic powder 
1/4 cup dry minced onion 

2 teaspoons salt 

1 teaspoon pepper 
* 1/4 teaspoon crushed red pepper 
1 teaspoon basil 

Blend together on stir speed of blender for 
2 minutes. Store in tightly sealed container 
and refrigerate. Shake well before using. (Will 
keep for several weeks in refrigerator). 

*May substitute 1/4 teaspoon red pepper sauce. 
YIELD: 4 1/2 cups 



Uses for DPQ Sauce: 

Salad Dressing 

Marinate (steaks, chicken & kabobs) 

Basting for grilling 

Baked Beans 



Bar-B-Q- Rice 
Vegetable Casserole 
Hamburger Patties/Meat Loaf 

Marinate: 

Place chickens, steaks, etc., to be grilled in 
large casserole dish and pour enough DPQ 
Sauce over meat to cover completely (or 
turn meat occasionally so all sides are affected 
by the marinate). Cover casserole dish and 
refrigerate. Allow meat to soak for at least 
4 hours; it is better for 24 hours. 

When ready to grill or broil, remove meat 
from sauce and place directly on cooking grid. 
Cook to desired degree of doneness, basting 
occasionally with the remaining marinate. 

Kabobs: 

Marinate chunks of meat, onion and bell pep- 
per in sauce for 4 to 24 hours in covered dish 
in the refrigerator. 

When ready to griU, alternate meat, onion 
and bell pepper on skewers. Grill to desired 
degree of doneness, basting occasionally with 
the remaining marinate. 



JIFFY COCKTAIL MEATBALLS 



BAKED BEANS 



2 pounds ground round beef 
2 cups oatmeal, quick cooking 
2 cups DPQ Sauce 
2 eggs 

Mix well ail ingredients. Form into miniature 
meatballs. Place on broiler pan grid and bake 
at 350 degrees F. for 30 minutes. (Cooking 
on the broiler pan allows all fats to drain 
away.) Remove from broiler pan and place 
in chafing dish. 



Sauce for Cocktail Meatballs: 
Sauce. 



2 cups DPQ 



Heat the sauce to simmer. Pour over meatballs 
in chafing dish. Serve with toothpicks for 
skewering. 



DPQ SAUCE RICE 

Prepare according to package directions using 
DPQ Sauce to replace water and fat as listed 
in package directions. 



SAUCY SQUASH CASSEROLE 

3/4 pound zucchini squash, sliced in 1/2" 

circles 
3/4 pound summer squash, sliced in 1/2" 

circles 
1/2 pound fresh mushrooms, thinly sliced 
1 small onion, coarsely chopped 
1 small bell pepper, coarsely chopped 
3/4 cup DPQ Sauce 

Combine vegetables in large 3 quart casserole. 
Pour sauce over vegetables and toss so that 
all are coated. Bake for 45 minutes at 350 
degrees F. 

YIELD: 6 to 8 servings 



1 1 -pound 15-ounce can Pork n' Beans 
1 cup DPQ sauce 

Mix together in casserole dish and bake un- 
covered at 350 degrees F. for one hour. 

YIELD: 4-6 servings 

NOTE: To bake on the grill, place casserole 
on cooking grid over the source of heat and 
bake one hour (dish uncovered). 

SAUCY POTATOES 

Baking potatoes 

1/4 cup DPQ Sauce per potato 

Slice potatoes crosswise in 1/2" slices. Place 
in heavy duty aluminum foil and pour 1/4 
cup sauce over potatoes. Wrap tightly and 
bake at 350 degrees F. for one hour or place 
on cooking grid of grill for one hour. 



HAMBURGER PATTIES/MEAT LOAF 

3/4 cup DPQ Sauce 

1 pound ground meat 

1 small onion, diced 

1/2 bell pepper, diced 

1 cup quick cooking oatmeal 

DPQ Sauce for basting 

Mix all ingredients together. Form into meat 
patties to grill or broil. While the meat patties 
are cooking baste occasionally with DPQ Sauce. 

YIELD: 6 - 3" hamburger patties 

Meat Loaf 

Bake meat mixture in loaf pan at 350 degrees 
F. for 45 minutes to one hour until done. 

YIELD: 6 servings 



III. SUGAR FREE RECIPES 



BREAKFAST FRUIT SOUP 



6 tablespoons quick cooking tapioca 

Sugar substitute to equal 4 tablespoons sugar 

11/4 cups Sugar Free Dr Pepper 

4 cups water 

1 12-ounce can frozen orange juice con- 

centrate 

5 cups assorted canned fruit, drained 

2 tablespoons lemon juice 

Combine tapioca, sugar substitute, and 2 
cups of water in a large saucepan. Bring to a 
full boil, stirring constantly. Remove from 
heat. Add remaining liquid and orange juice 



concentate; stir until thoroughly blended. 
Cool for 15 minutes, stir and transfer to re- 
frigerator storeage container with cover. Chill. 
When soup is slightly thickened, stir in fruits 
and lemon juice. Serve in dessert dishes or 
bowls. 

YIELD: 10 1/2 cups 

CALORIES: 97 per 1/2 cup serving 

NOTE: May be prepared and refrigerated 
three or four days before serving. 



SUGAR FREE GAZPACHO SALAD 



SPICY APPLESAUCE 






2 tablespoons unflavored gelatin 

1/2 cup cold Sugar Free Dr Pepper 

11/2 cups (12 oz. can) hot tomato juice 

11/2 teaspoon wine vinegar 

1/8 teaspoon hot pepper sauce 

6 large tomatoes, peeled, seeded, and 

finely chopped 
1 medium cucumber, peeled, seeded and 

finely chopped 
1/3 cup green pepper, finely chopped 
1 teaspoon salt 
1/4 teaspoon pepper 

Dissolve gelatin in the cold Sugar Free Dr 
Pepper. Combine the gelatin until partially 
congealed; add chopped vegetables and season- 
ings. Pour in seasoned gelatin mold. Chill 
until completely congealed; unmold and garnish 
with your favorite salad dressing. Serve slices 
of salad on lettuce leaves. 

YIELD: 10 servings 
CALORIES: 78 per serving 



1 cooking apple (peeled or 
1/3 cup Sugar Free Dr Pepper 
Dash of cinnamon and cloves 



unpeeled) 



IV. TEENAGE PARTY 



THREE BEAN SALAD 

1/2 cup vinegar 

1/4 cup Dr Pepper 

1/4 cup sugar 

1/4 cup salad oil 

1 teaspoon salt 

1 /8 teaspoon pepper 

1 can French cut green beans* 

1 can cut yellow wax beans* 

1 can red kidney beans * 

1 large red onion, sliced thin 

Drain beans well. Slice onion thinly and sepa- 
rate into rings. Combine vinegar, oil, Dr Pepper, 
sugar, salt and pepper. Shake vigorously. 
Place drained vegetables and onion rings in a 
bowl. Pour the dressing over them and toss 
lightly. Cover tightly and refrigerate. Let stand 
approximately 24 hours, tossing together 
occasionally. Serve on lettuce leaf or bed of 
salad greens. 

YIELD: 6 to 8 servings. 



Cut up and remove core of apple and place 
in saucepan; add Sugar Free Dr Pepper. Cook 
over low heat until tender. If peeled, stir 
until sauce consistency. If unpeeled, put 
through colander, ricer, or food saver. Add 
spices and serve hot or cold. 

YIELD: One serving (1/2 cup) 
CALORIES: 71 per serving 




STRAWBERRY BAVARIAN CREAM 

1 package (3-ounces) strawberry gelatin 
Dash of salt 

2 tablespoons sugar 
1 cup hot Dr Pepper 
3/4 cup cold Dr Pepper 
1/2 cup heavy cream 

Dissolve gelatin, salt and sugar in hot Dr Pep- 
per. Add cold Dr Pepper. Chill until slightly 
thickened. Whip cream. Fold into gelatin. 
(If mixture is not smooth beat with rotary 
beater). Chill 5 to 10 minutes. Stir and pour 
into individual molds, paper cups or serving 
dishes. Chill until firm. 



* NOTE: Can size for each bean is 16-ounce 



YIELD: 5 servings 



SKILLET BURGERS 



SPOONBURGERS 



1 pound ground beef 

1/4 pound pork sausage (mildly seasoned) 

1/3 cup chopped onion 

1/2 teaspoon minced garlic 

11/2 teaspoons salt 

1/4 cup chopped parsley 

1 teaspoon marjoram 

1/2 cup crushed pineapple (well drained) 

1/2 cup Dr Pepper 

1 cup sour cream 

8 to 9 hamburger buns 

In 10-inch skillet saute' ground beef, pork, 
onion, garlic and salt. Add parsley, marjoram, 
pineapple, and Dr Pepper, mixing thoroughly 
with other ingredients until well blended. 
Cover and simmer for 30 minutes, stirring 
occasionally. Add sour cream and heat un- 
covered for about 5 minutes. Serve 1/3 cup 
hot meat mixture on each heated bun. Serve 
immediately. 

YIELD: 9 burgers 

NOTE: To prevent soggy, wet sandwiches, 
always serve hot fillings on heated buns. 



1 pound ground beef 

1 clove garlic, minced 

1 medium onion, chopped 

1 teaspoon salt 

3/4 cup Dr Pepper 

1 can (6 ounces) tomato paste 

1 tablespoon Worcestershire sauce 

Few drops hot pepper sauce 

Brown meat, breaking into small pieces. Add 
garlic, onion and salt. Cook 5 minutes. Add 
remaining ingredients. Simmer about 20 min- 
utes or until thick. Spoon onto toasted hambur- 
ger buns. 

YIELD: Approximately 8 burgers. 



SODA FOUNTAIN PUNCH 

1 quart vanilla ice cream 

7 cups cold Dr Pepper 

1/2 teaspoon (scant) rum extract, optional 

Place ice cream in a 4-quart punch bowl. 
When softened, beat with rotary beater until 
smooth. Gradually add about 2 cups cold 
Dr Pepper, beating until well mixed. Pour in 
remaining Dr Pepper and mix well with a 
spoon. 

YIELD: About 20 servings 



. 



V. BUDGET AND ENERGY SAVERS 



BROWNED BEEF STEW 

3 pounds boneless stew meat (beef) 
3 teaspoons salt 

1 teaspoon black pepper 
1/4 cup flour 

3 tablespoons shortening 

2 cups beef stock or bouillon 
2 cups Dr Pepper 

2 cups carrots, chunked 

1 1/2 cups onions, chunks 

3 cups potatoes, chunked 

1 cup celery, 1/2 inch chunked 
1 cup frozen or fresh garden peas 

Sprinkle meat with the salt and pepper and 
dust with the 1/4 cup flour. In a large stew 
kettle brown meat in the 3 tablespoons fat 
until very brown. Add beef stock or bouillon 
and Dr Pepper and cook at a low temperature 
until meat is tender. Add chunked vegetables: 
carrots, potatoes, onions and celery. Cook 
until vegetables are beginning to be tender. 
Add frozen peas and cook at least 10 minutes 
longer. 

YIELD: 8 servings 

NOTE: Good when made in crock pots or 
slow cookers. 



JELLIED GRAPE SALAD 

2 packages (3 ounces each) raspberry 

flavored gelatin 
Dash of salt 
2 cups hot water 

1 3/4 cups cold Dr Pepper 

2 tablespoons lemon juice 

11/2 cups drained canned green grapes 

11/2 cups drained fruit cocktail 

1/3 cup grated fresh coconut, optional 

Dissolve gelatin and salt in hot water. Cool 
and chill slightly. Stir in cold Dr Pepper and 
lemon juice. Chill until slightly thickened. 
Fold in fruits and coconut. Pour into 
2-quart mold or individual molds that 
have been lightly greased. Chill until set. 
Frost with Cream Cheese Dressing. 

YIELD: 1 2-quart mold or about 12-16 
individual salads. 



CREAM CHEESE DRESSING 

Beat 6 ounces cream cheese until smooth. 
Gradually add enough Dr Pepper (about 1/4 
cup) to make consistency for easy spreading. 



CORNBREAD 



CHOCO-PEPPERS 



1 pkg. cornbread mix 
Dr Pepper 

Prepare cornbread as instructed on package 
but substitute Dr Pepper for the recommended 
liquid. 

NOTE: For a crusty-crisp cornbread, bake 
in a greased baking pan that is already hot. 
When the batter is poured it will begin to cook 
immediately. Replace baking pan in oven and 
bake as directed. 



In a large glass, place two scoops or heaping 
tablespoons of chocolate ice cream. Pour one 
bottle Dr Pepper over ice cream. Use sticks 
of peppermint candy as muddlers. Garnish 
with sprigs of mint. 

YIELD: 1 serving 



\ 
J 



VI. DINNER GUEST 



CURRIED RICE STUFFING 

11/2 cups pre-cooked rice 

11/2 cups Dr Pepper 

1/2 teaspoon curry powder 

2 tablespoons butter 

1/2 cup chopped pecans or almonds 

Cook rice according to package directions 
except substitute Dr Pepper for the water. 
Add curry powder to the Dr Pepper before 
cooking. Toast pecans in butter and add to 
cooked rice, mixing lightly. Use as stuffing 
for game or fowl or serve separately with 
game or fowl. 

YIELD: 4 or 5 servings or stuffings for 1 
roasting chicken 



POLYNESIAN CHICKEN 

One 2-1/2 to 3-pound fryer, cut in pieces 

Salt and pepper 

3/4 cup Dr Pepper 

2 tablespoons butter or margarine 

1/2 teaspoon ginger 

1/4 cup orange marmalade 

1 tablespoon soy sauce 

Sprinkle chicken with salt and pepper. Place 
pieces, skin side up in large shallow baking pan 
so that pieces do not overlap. Bake in moderate 
oven (350 degrees F.) 30 minutes without 
turning. Combine Dr Pepper, butter, ginger, 
marmalade and soy sauce in saucepan. Heat. 
Spoon over chicken." Bake 30 minutes more 
or until tender. Serve chicken with the extra 
sauce. 



CANDIED SWEET POTATOES 

2 pounds sweet potatoes (about 4 medium 

potatoes) 
1 cup Dr Pepper 
3/4 cup sugar 
1/4 cup butter 
1/2 teaspoon salt 

Parboil potatoes 10 minutes. Place in cold 
water. Peel and slice crosswise into casserole. 
Combine Dr Pepper, sugar, butter and salt. 
Bring to boil. Boil 10 minutes. Pour over pota- 
toes. Bake at 375 degrees F. about 45 minutes. 
Baste potatoes several times with syrup as 
potatoes bake. 

YIELD: 6 servings 



LUAU SALAD DRESSING 

8 ounces cream cheese, softened 
1/2 cup Dr Pepper 
1/8 teaspoon ground ginger 
Dash of salt 

Place all ingredients in electric blender and 
blend until thoroughly mixed. Or place soft- 
ened cream cheese in a bowl. Mix with rotary 
beater until smooth. Gradually add Dr Pepper, 
mixing until smooth. Stir in ginger and salt. 
Use as dressing for fruit salad. 

YIELD: 1 1/2 cups 



9 



VII. ANYTIME DESSERTS 



PEACHY CHIFFON PIE 

1 envelope unflavored gelatin 

11/4 cups Dr Pepper 

1/4 teaspoon salt 

1/2 cup sugar 

3 eggs, separated 

1 tablespoon lemon juice 

1/4 cup sugar 

11/4 cups drained canned sliced peaches, 

diced 
1 9-inch baked pie shell 

Combine gelatin with Dr Pepper. Set aside. 
Combine salt, 1/2 cup sugar and beaten egg 
yolks in top of double boiler. Stir in gelatin 
mixture. Cook and stir over hot water until 
slightly thickened. Add lemon juice. Chill 
until partially set, stirring occasionally. Beat 
egg whites until foamy. Add 1/4 cup sugar 
gradually, beating until stiff peaks are formed. 
Fold in gelatin mixture; then fold in peaches. 
Chill until mixture mounds when dropped 
from a spoon. Pour into cold pie shell. Chill 
until firm. Serve plain or garnished with 
whipped cream and additional sliced peaches. 

YIELD: 1 9-inch pie 




HOLIDAY CUTOUTS 



CHERRY NUT SURPRISES 

2 1/2 cups all purpose flour 

1 tablespoon dry milk 

1 teaspoon baking powder 

1/4 teaspoon salt 

3/4 cup butter or margarine, softened 

1 cup white sugar 

1 egg, unbeaten 

1/4 cup Dr Pepper 

1 teaspoon vanilla 

1/2 cup maraschino cherries, finely 
chopped, well drained 

2 cups flake coconut 

1 cup almonds, blanched and chopped 

On wax paper, sift together flour, dry milk, 
baking powder and salt. Cream butter and 
sugar, add egg and mix until light and fluffy. 
Mix in Dr Pepper and. vanilla. Add flour mix- 
ture about 1/2 at a time, mixing well after each 
addition. Stir in cherries, coconut and nuts. 
Drop by teaspoons full about two inches 
apart on greased cookie sheet. Bake about 10 
to 12 minutes, 350 degrees F. oven. Remove 
from baking sheet to cooling rack immediately. 

YIELD: 6 dozen cookies 

NOTE: Any kind of nuts may be used. If 
you wish cookies to remain crisp, do not 
store in tight container. 



1 cup butter or margarine 
1 cup light brown sugar 

1 egg, unbeaten 

11/2 cups quick cooking oats, uncooked 

2 1/4 cups all purpose flour 
1 teaspoon soda 

1/2 teaspoon salt 

1 teaspoon vanilla 

1/4 cup Dr Pepper 

Preserves or jelly (your favorite flavor) 

Cream fat, add sugar and beat until light and 
fluffy. Add egg and beat again. Add oats and 
mix well. Sift together flour, salt and soda and 
add alternately with the Dr Pepper to which 
has been added the vanilla. Divide into 4 or 
5 portions and chill several hours. Then, roll 
out to 1/8 inch thickness. Cut into rounds 
with 2-inch round cutter. Using a small cookie 
cutter, cut an opening in the center of 1/2 of 
the rounds. Place the whole rounds on un- 
greased cookie sheet. Top each with about 
1/2 teaspoon of your favorite preserves or 
jelly. Top with the cutout cookie. Seal the 
edges with fork dipped in flour. Bake in 375 
degrees F. oven 12 to 15 minutes until nicely 
browned. Remove to cooling rack. 

YIELD: 6 dozen 

NOTE: If you are in a hurry, drop by tea- 
spoon fulls onto the ungreased cookie sheet. 
Make thumb print on each and fill with pre- 
serves or jelly. 



10 



MOIST SUPPER CAKE 

11/4 cups boiling Dr Pepper 
1 cup quick-cooking oats 
1/2 cup shortening 
1/2 cup granulated sugar 

1 cup brown sugar 

2 eggs 

11/3 cups flour 
1/2 teaspoon salt 
1 teaspoon soda 
1/2 teaspoon nutmeg 

Pour Dr Pepper over oats, stir and let stand 
15 to 20 minutes. Meanwhile, cream short- 
ening, add sugars gradually and cream well. 
Add eggs, beating until mixture is fluffy. 
Sift flour with salt, soda and nutmeg. Add 
flour mixture to creamed mixture, mixing well. 
Add oatmeal mixture and mix thoroughly. 
Pour into 9x9x2-inch pan which has been 
greased and floured. Bake in moderate oven 
(375 degrees F.) 40 to 45 minutes or until 
cake tests done. Remove from oven. Spread 
Topping over hot cake and place under broiler. 
Broil until bubbly and lightly brown. Serve 
warm. Makes 12 to 16 servings. 

Topping: Mix 1/3 cup melted butter with 
1/2 cup brown sugar, 1/4 cup light cream and 
1 cup fine grated coconut. 



OUR FRUITCAKE 

1 cup diced candied pineapple 

1/2 cup diced candied orange peel 

1/2 cup diced candied lemon peel 

1 cup whole candied cherries 

1/4 cup diced candied citron 

1/3 cup Dr Pepper 

1/2 cup margarine 

1/2 cup light brown sugar 

4 cups pecan halves 

1 cup flour (all purpose) 

1 teaspoon baking powder 

1 teaspoon salt 

1/4 teaspoon allspice 

1/4 teaspoon nutmeg 

1 teaspoon cinnamon 

1/3 cup Dr Pepper 

3 eggs (slightly beaten) 

Place candied fruits in a bowl and pour 1/3 
cup of the Dr Pepper over fruit. Allow to 
stand several hours or overnight. Cream to- 
gether the margarine and sugar until light 
and fluffy. Add the soaked fruit and pecans, 
reserving a few cherries and pecan halves 
for decoration of the top. Sift together the 
flour, baking powder, salt and spices. Add 
to the creamed mixture alternately with the 
remaining 1/3 cup Dr Pepper and eggs which 
have been combined. Pour into small loaf 
pans which have been lined with brown paper 
and greased. Cover with brown paper or foil, 
set in a shallow pan of water (water should 
not be over 1/4 depth of cake pan). Bake 1 



pound loaf cakes two hours at 275 degrees 
F. Bake one hour then remove paper from 
top and the cake pan from the water, 
then continue baking until done, when tooth- 
pick inserted in cake comes out clean. Cool in 
pan, set on cooling rack until completely cool- 
ed. Remove from pan and remove paper from 
the cake. Wrap in foil, store in cool dry place 
to ripen and blend flavors. Allow 3-4 weeks 
before slicing to serve. 

YIELD: 4 1 -pound loaves or one four pound 
cake 



PRALINES 

1 cup white sugar, granulated 
1 cup dark brown sugar 

1 cup Dr Pepper 

4 large marshmallows 

2 to 3 cups pecan or walnut halves 

In a heavy saucepan mix together sugars and 
Dr Pepper. Cook over low heat stirring con- 
stantly until all sugar is dissolved, then cook 
stirring occasionally until soft ball stage (238 
degrees F.) is reached. Remove from heat, 
add marshmallows and nutmeats together. 
Beat hard 1 to 2 minutes until mixture starts 
to cream. Drop on waxed paper in small balls, 
about 1 tablespoon at a time. They should 
flatten out around edges leaving mound of 
nutmeats in center. 

YIELD: 28-30 fairly large patties 

NOTE: After removing from heat, work fast as 
candy sets up quickly. 



FUDGE 

4 cups granulated sugar 
11/3 cups Dr Pepper 
4 ounces grated unsweetened chocolate 
4 tablespoons white corn syrup 
1/2 cup butter or margarine 
2 teaspoons vanilla 
1 to 2 cups chopped nuts, optional 

Put sugar, Dr Pepper, grated chocolate and 
corn syrup in heavy sauce pan. Cook very 
slowly, stirring constantly until sugar and 
chocolate is thoroughly dissolved. Continue 
cooking on low medium heat until temperature 
of 236 degrees F. or soft ball stage is reached. 
Set off heat and cool at room temperature to 
lukewarm, 110 degrees F. Add butter and 
vanilla. Beat until the candy loses its shiny 
look; add nuts, if desired. Pour into slightly 
buttered pans. When cold cut into squares. 

YIELD: Approximately 2 1/2 to 3 pounds 
or 36 pieces 1/2-inch thick and 2 1/2 inches 
square. 



11 



VIII. OPEN HOUSE 



SHRIMP DIP 



HAWAIIAN TIDBITS 



10 ounces drained canned shrimp 

8 ounces cream cheese 

1/4 cup Dr Pepper 

3 tablespoons mayonnaise 

2 teaspoons fresh lemon juice 
1/8 teaspoon onion salt 
Dash garlic powder 

1 teaspoon Worcestershire sauce 

3 or 4 drops hot pepper sauce 

Place 1/2 of the drained shrimp, and all other 
ingredients in blender or electric mixer and 
blend until fluffy and smooth. Coarsely chop 
the remaining half of the shrimp and fold 
into the mixture. Keep refrigerated until ready 
to serve. 

YIELD: Approximately 1 pint 

NOTE: When cooked fresh or frozen shrimp 
are used, additional salt to taste may be added. 



THE SCHUSS-BOOMER 



2 tablespoons cooking oil or fat 
1 slice boiled ham (3/4-inch thick) 
1 can pineapple chunks, drained 

1 tablespoon soy sauce 
1/4 cup orange marmalade 
3/4 cup Dr Pepper 

1/8 teaspoon salt 

1/2 teaspoon ground ginger 

2 teaspoons cornstarch, dissolved in 1 
tablespoon pineapple juice or water 

Toothpicks 

Cut ham in 3/4-inch cubes. Melt fat in 10-inch 
skillet. Brown ham cubes evenly until brown. 
Drain ham cubes and reserve 2 tablespoons 
fat for sauce. Place pineapple chunk and cube 
of browned ham on toothpick. Make sauce 
in pan in which ham was browned by adding 
the 2 tablespoons fat, soy sauce, marmalade, 
Dr Pepper, salt, ginger, and dissolved corn- 
starch. Simmer 8 to 10 minutes. Add picks 
with ham and pineapple. Cover and simmer 
until hot, about 10 minutes. Serve as hot 
appetizer in chafing or warmer dish. 

YIELD: 34-36 small tidbits 



Heat Dr Pepper. Put thin lemon slice, a squeeze 
of lemon juice and Bacardi rum in bottom 
of mug. Pour Dr Pepper piping hot to fill 
mug and serve. 

P.S.: The secret to great Schuss-Boomer 
is a big squeeze of half a lemon in each mug! 
It's a sensational cold weather drink! 



STUFFED MUSHROOMS 

3 6-ounce cans large mushroom crowns 
1/2 cup bread crumbs 
1/3 cup Dr Pepper 

1 4 1/2-ounce can deviled ham 

2 tablespoons melted butter 

2 tablespoons onion, finely chopped 
1/2 teaspoon Worcestershire sauce 
1/2 teaspoon seasoned salt 

Drain and remove stems from mushroom 
crowns. (Use a teaspoon to scoop out the 
stem). In a mixing bowl combine all other 
ingredients. Fill the center of each crown 
with a spoonful of stuffing. Place on greased 
shallow baking pan, brush with some melted 
butter. Broil 5-8 minutes or until hot and light- 
ly browned. Serve in a chafing dish to keep 
mushrooms very hot. 

YIELD: Approximately 24 



PARTY SCRAMBLE 

5 tablespoons butter or margarine 

1/2 cup Dr Pepper 

2 tablespoons Worcestershire sauce 

1 tablespoon salt 

1/8 teaspoon onion salt 

1/8 teaspoon instant garlic powder 

Dash red hot sauce 

2 cups rice chex 

2 cups wheat chex 

2 cups corn chex 

2 cups slim pretzels 

2 cups cherrios 

2 cups bite size shredded wheat 

1 pound mixed salted nuts 

Melt butter, add Dr Pepper, Worcestershire, 
salt, onion salt, garlic powder, and red hot 
sauce, and simmer. Combine cereals and nuts 
Drizzle butter sauce over all. Toss until well 
mixed with sauce. Pour onto jelly roll pans 
(you will need 2 pans) and heat in 300 degrees 
F. oven approximately 45 minutes. Cool 
before storing in tightly covered container. 



YIELD: Approximately 3/4 gallon or 3 quarts 

NOTE: Those desiring a more highly seasoned 
snack may double the amount of all sauce 
ingredients. 



12 



PEPPER'S TODDY 



CRUNCHY GINGER NUT DIP 



Fresh orange, thinly sliced 

Hot Dr Pepper 

1 jigger brandy, for each serving 

Cinnamon sticks or ground cinnamon 

Place an orange slice in each mug. Pour in 
hot Dr Pepper and brandy. Garnish with a 
dash of ground cinnamon or use cinnamon 
stick swizzles. 

YIELD: 1 drink 



TIJUANA TAXI 

1 -ounce Tequilla, El Charro 

2 -ounces Dr Pepper 

Lime, cut into quarter wedges 

Pour Tequilla and Dr Pepper over ice, squeeze 
lime into drink, stir and enjoy. 

YIELD: 1 drink 



8 ounces cream cheese (softened) 
1/4 cup Dr Pepper 

1 tablespoon crystallized ginger (finely 
chopped) 

1 tablespoon fresh orange rind (grated) 

2 tablespoons salted peanuts (coarsely 
chopped) 

Place cheese and Dr Pepper in blender or mixer 
bowl. Cream until light and fluffy. Fold in 
chopped ginger, grated orange rind and chop- 
ped peanuts. 



YIELD: 1 1/2 Cups 

NOTE: Use with 
chunks, mandarin 
berries as dippers. 



grapes, 
orange 



bananas, 
sections 



pineapple 
or st raw - 



X. KITCHEN TECHNOLOGY 



When greasing and flouring for chocolate cakes, 
grease and cocoa dust. When chocolate cakes 
are turned out, they will have a chocolate 
bottom instead of white. 

Left-over grated citrus fruit rinds (orange, 
lemon, etc.) used for flavorings may be bagged 
and frozen for later use. Great in cakes, bread, 
fresh vegetables, meats, and gravies. 

To freeze eggs: (will keep for 9-12 months) 

Whole eggs - break the eggs into a bowl and 
mix well - do not beat. Strain and to 1 cup 
of whole eggs add ONE of the following: 

1/2 tablespoon sugar 

1/2 tablespoon corn syrup 

1/2 teaspoon salt 

Egg yolks - separate from white; stir with 
a fork to break; strain. To 1 cup of egg 
yolk add ONE of the following: 

1 tablespoon sugar 

1 tablespoon corn syrup 

1 12 teaspoon salt 

Egg whites - strain without stirring, and 
do not add anything. Package and freeze 
immediately. 

A wire whip will help smooth sauces that 
have lumped or separated. 



Buttermilk or sour milk may be made by add- 
ing a tablespoon of acid such as lemon juice 
or vinegar to a cup of skim milk. Stir and let 
it stand for 30 minutes. 



Fresh fruits that have been sliced for serving 
will retain their freshness if dipped in a solution 
of lemon juice, salt or granulated fruit pectin 
and water. Drain and refrigerate. Fruits will 
keep for several hours before they begin to 
turn brown or oxidize. 



Spices and herbs retain their full bouquet 
longer if stored in cool, dry areas. The refrig- 
erator is too cold and damp and over the range 
is too warm and humid (steam from cooking 
foods). 



Parsley is not only a garnish but should be 
eaten too! It is a natural breath freshner 
(chlorophyll) that gets into the blood stream 
first to absorb any other aromas such as garlic 
and onion. 



Unmolding gelatin salads - Hold gelatin mold 
in warm water for a few seconds (just long 
enough to loosen gelatin from the sides, of 
mold). Invert on serving platter immediately 
and slide mold off of gelatin. 



13 



Save on your food bill: 

a. Shop on full stomach to avoid picking 
up extra items not on your grocery 
list. 

b. Plan a week's menu and prepare shop- 
ping list accordingly. 

c. Take advantage of weekly specials and 
in-season foods. 



d. Clip and use money-off coupons. 

e. Use powdered milk for cooking. 

f. Use kitchen equipment and utensils 
properly. 

g. Follow recipe instructions to avoid 
wasting ingredients. 



METRIC CONVERSIONS: 

METRIC MEASURES: 



1 tablespoon 


= 14.8 ml. 


1 cup 


= 


236.8 ml. 


1 teaspoon 


- 4.6 ml. 


3/4 cup 


= 


230.1 ml. 


3/4 teaspoon 


= 3.45 ml. 


2/3 cup 


= 


157.86 ml 


1/2 teaspoon 


= 2.3 ml. 


1/2 cup 


= 


153.4 ml. 


1/4 teaspoon 


= 1.15ml. 


1/3 cup 


= 


78.93 ml. 






1 /4 cup 


= 


76.7 ml. 



TEMPERATURES: 



200 degrees F. 
325 degrees F. 
350 degrees F. 
375 degrees F. 
400 degrees F. 



93.3 degrees C. 
162.7 degrees C. 
176.6 degrees C. 
190.5 degrees C. 
205 degrees C. 



14 



XL NUTRITIONAL INFORMATION 

Regular Dr Pepper 

Calories 12perfI.oz. 

Carbohydrates 3.1 grams/fl. oz. 

Phosphorous 3.3 - 3.4 mg/fl. oz. 

Calcium 0.8 mg/fl. oz.* 

Sodium 2.3 mg/fl. oz.* 

Potassium 0.2 mg/fl. oz.* 

Chlorides 1.4-1.5 mg/fl. oz.* 

* The total quantity of these elements may 
vary slightly due to variations in con- 
centration in local water used to produce 
Dr Pepper. 

Sugar Free Dr Pepper 

Calories 1/4 fl. per oz. 

Available Carbohydrates 62.5 mg/fl. oz.* 

Phosphorous 3.5 mg/fl. oz.* 

Calcium nil* 

Sodium 3.0 mg/fl. oz.* 

Chlorides 1 .2 mg/fl. oz.* 

* Naturally, any quantity of these elements 
in the local water will be added to the 
above. 



15 



For further information about Dr Pepper, and Sugar Free Dr Pepper con- 
tact your local Dr Pepper Bottler or our Consumer Service Department: 






Rppei 



Consumer Service Department 

Dr Pepper Company 

P. O. Box 5086 
Dallas, Texas 75222